2 lbs melon (1 medium cantaloupe, 1/2 a honeydew or 1/4 watermelon)
2/3 cups sugar
1 1/4 cups heavy cream, divided
1 tablespoon sweet white wine
Remove seeds and rind from melon and cut into chunks. In the bowl of a food processor, puree melon until smooth. Pour 1 3/4 cups puree into a bowl and discard the rest.
In a small pot over medium low heat, stir sugar and 1 cup cream until sugar has dissolved. Pour into melon puree and stir together.
Add remaining cream and wine and combine well.
Freeze 2 to 3 hours and reblend. Pack tightly into ice pop molds and freeze.